Instant Pot Indian chicken saag is super rich, satisfying curry consisting of meat cooked in a spiced sauce made of spinach. A low fat curry that is so good to mop up with rice or freshly made whole wheat chapathis(Indian flatbread).
Saute cumin seeds, ginger & garlic pieces, onions and green chilies.
Sprinkle in coriander powder, turmeric powder and salt.Pour about ½ cup water.
Add loads of spinach and chicken pieces into the pot. Make sure to separate the chicken pieces, they will stick to each other when you pressure cook.
Close lid and cook for 8 minutes in “pressure cook” setting.
Once cooking time is over, manually release the pressure in the pot with a kitchen towel in your hand. Be careful, the liquids may splutter out while releasing pressure.
Remove chicken pieces out in a bowl. Blend rest of the ingredients using stick blender into a smooth sauce.
Add chicken pieces back.
Sprinkle garam masala and dried fenugreek leaves (optional).
10. Simmer for 2-3 minutes with a glass lid to cover (curry sauce will splutter).